Ingredients
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1
-
12
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6
-
1
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1/3
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-
-
-
-
-
-
-
-
-
Directions
Teriyaki Chicken Rumaki, This appetizer recipe is based on one from BH&G Special Interest Publication, Party Food, 2012 It requires 24 skewers If using wooden skewers, soak them in water for at least 30 minutes; drain before using Per serving: 114 cal , 9 g total fat (3 g sat fat), 34 mg chol , 325 mg sodium, 1 g carb , 0 g fiber, 7 g pro , This appetizer recipe is based on one from BH&G Special Interest Publication, Party Food, 2012 It requires 24 skewers If using wooden skewers, soak them in water for at least 30 minutes; drain before using Per serving: 114 cal , 9 g total fat (3 g sat fat), 34 mg chol , 325 mg sodium, 1 g carb , 0 g fiber, 7 g pro
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Steps
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1
Done
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Preheat Oven to 375f Cut Chicken Into Twenty-Four 1 -Inch Pieces. Wrap Bacon Around Chicken Pieces. Thread a 4- to 6-Inch Skewer With a Bacon-Wrapped Chicken Piece, a Green Onion Piece, and a Sweet Pepper Strip. Repeat 23 More Times. Place in a 15x10x1-Inch Baking Pan. |
|
2
Done
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Bake For 8 Minutes. Brush With Teriyaki Glaze. Continue Baking Another 16 Minutes or Until Bacon Is Cooked Through. |
